Nothing beats the comfort of a Crunchwrap Supreme made in your own kitchen. It’s the perfect way to enjoy a crispy tostada shell wrapped inside a warm, soft tortilla, layered with all your favorite fillings.

One evening, I was craving something warm, cheesy, and satisfying but wanted to skip the drive-thru. I whipped up this Crunchwrap Supreme, and every bite was a delightful mix of textures and flavors. The nacho cheese sauce melting over the seasoned ground beef paired with fresh lettuce and tomatoes made me feel like I was treating myself.

Why You’ll Love It:

The crispy tostada shell inside gives a perfect crunch contrast to the soft tortilla.
Layers of seasoned ground beef and creamy nacho cheese sauce create rich, comforting flavors.
Fresh shredded lettuce and diced tomatoes add a refreshing bite.
Easy pan-cooking method means you can make it on your stovetop with minimal fuss.
Perfect for a quick lunch or dinner that feels like a special treat.

Ready in under 30 minutes, this recipe is as fast as it is delicious. Plus, it’s a one-pan wonder for easy cleanup.

Crunchwrap Supreme

Total Time: 25 minutes
Yield: 4

Print Recipe

Description

A delicious pan-cooked Crunchwrap Supreme with layers of ground beef, nacho cheese sauce, refried beans, and fresh veggies wrapped in a large flour tortilla with a crispy tostada shell inside.

Ingredients

4 large flour tortillas
1 pound ground beef
1 cup nacho cheese sauce
1 cup refried beans
1/2 cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
4 tostada shells

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Instructions

In a skillet over medium heat, cook the ground beef until browned and cooked through, about 7-8 minutes. Drain excess fat.
Warm the large flour tortillas in a dry pan or microwave until pliable.
On each tortilla, spread a quarter cup of refried beans in the center.
Add a layer of cooked ground beef on top of the beans.
Drizzle about 1/4 cup nacho cheese sauce over the beef.
Place one tostada shell on top of the cheese sauce to add crunch.
Spread a tablespoon of sour cream over the tostada shell.
Add shredded lettuce, diced tomatoes, and shredded cheddar cheese over the sour cream.
Fold the edges of the tortilla up and over the fillings to form a hexagonal wrap.
Place the wrap seam-side down on a hot skillet over medium heat.
Cook for 2-3 minutes until the tortilla is golden brown and crispy, then carefully flip and cook the other side for another 2-3 minutes.
Remove from the pan, cut in half to reveal the layers, and serve warm.

Prep Time: 10 minutes
Cook Time: 15 minutes

FAQ

Can I store leftovers?
Yes! Keep any extra Crunchwraps wrapped in foil or airtight containers in the fridge for up to 2 days. Reheat in a skillet for best crispness.

Is this recipe easy for beginners?
Absolutely. The pan-cooking method is straightforward, and the step-by-step layers make assembly simple and fun.

Save this recipe, print it out, and get ready to enjoy a homemade Crunchwrap Supreme that’s crispy, cheesy, and full of flavor!